In a large pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 finely chopped onion and 2 cloves of minced garlic. Sauté for about 5 minutes until the onion becomes translucent and fragrant.

Stir in 2 cups of chopped fresh tomatoes; let it simmer for about 5 minutes.

Sprinkle in 1 tablespoon of ground cumin, 1 teaspoon of paprika, and ½ teaspoon of smoked paprika, along with a pinch of salt and black pepper. Stir well and cook for 1 minute.

Pour in 1 cup of vegetable broth and add 2 tablespoons of tomato paste, followed by one can (15 oz) of drained white beans. Stir gently to combine.

Taste and adjust seasoning as needed—add more salt or pepper. If the stew is too thick, stir in a splash more broth.